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Jurnal Kesmas dan Gizi (JKG)
Published by Institut Kesehatan Medistra Lubuk Pakam
ISSN : -     EISSN : 26550849     DOI : -
Core Subject : Health,
Public Health
Jurnal Kesmas & Gizi (JKG) terbit dua kali setahun yakni periode Mei-Oktober, dan November- April tiap tahunnya. Jurnal ini memberikan ruang bagi akademisi, peneliti dan pengguna hasil penelitian dan pengabdian untuk mendiseminasikan, menginformasikan, mendiskusikan dan menggunakan hasil penelitian dan pengabdian sebagai upaya meningkatkan kualitas kebijakan di bidang kesehatan masyarakat dan gizi yang berbasis ilmiah dan dapat dipertanggung jawabkan. Jurnal ini menyajikan hasil penelitian, pengabdian masyarakat serta artikel ilmiah di bidang kesehatan masyarakat dan gizi.
Arjuna Subject : -
Articles 171 Documents
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ANALYSIS OF RHODAMIN-B CONTENTS IN CHILI SAUCE AROUND OF THE TANJUNG MORAWA TRADITIONAL MARKET WITH UV-VIS SPECTROPHOTOMETER Jhon Patar Sinurat; Laras Ayuningsari; Reh Malem Br Karo
JURNAL KESMAS DAN GIZI (JKG) Vol. 6 No. 1 (2023): Jurnal Kesmas dan Gizi (JKG)
Publisher : Fakultas Kesehatan Masyarakat Institut Kesehatan Medistra Lubuk Pakam

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35451/jkg.v6i1.1956

Abstract

Current developments in food processing technology have made many food producers create variations in food products. Variations can include adding attractive food colorings so that consumers become enthusiastic. This good development is also disrupted because there are still some food producers who add synthetic food coloring which is not permitted to be used in food products. This happens because of a lack of knowledge and the desire of producers to make more profits, without thinking about the health impacts on the community. Synthetic dyes have a bad impact on human health, especially if they are not intended as food additives. Rhodamine-B is a synthetic dye that gives a bright red color to most cosmetic products. Rhodamine-B can irritate the gastric mucosa, eyes, skin, and respiratory tract, and trigger liver cancer. This type of research is quantitative using experimental methods in the laboratory. The samples tested were chili sauces with 5 different brands circulating in the Tanjung Morawa traditional market. Qualitative analysis using TLC was used to identify the presence of rhodamine-B in chili sauce. Comparative rhodamine-B levels and chili sauce were measured using a UV-Vis spectrophotometer at a maximum lambda of 545 nm. Chili sauces A, B, and D contain rhodamine-B dye as proven by TLC stains with Rf 0.92; 0.95; and 0.92. The linear regression equation obtained from the relationship between standard concentration and absorbance data is y = 0.0091x-0.009 with a coefficient of determination (R2) of 0.9988. Rhodamine-B levels in each chili sauce A, B, and D include 0.548; 0.505; and 0.496 mg/g. Regulation Number 722/Menkes/Per/IX/88 emphasizes that rhodamine-B is not permitted in food products because it is dangerous for body health.

Page 18 of 18 | Total Record : 171

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